Friday, August 15, 2008

Garlicky Cucumber Refrigerator Pickles

The cucumber rules in our household. We like to grow the Suyo Long cucumbers that curl and twist as they grow and stay deliciously sweet and small-seeded even when they are big, but this year my old seed packet didn't germinate during our cool spring weather, so I was forced to buy some cucumber plants. Our local garden spot had Marketmore cucumbers, which are basically a standard straight-growing dark green cuke. They have been fabulously prolific in our damp summer so we've been gorging on cucumber salads and cucumber and tomato salads and cucumber and mint and tomato salads, etc.

There are so many cukes though, that we're also giving them away at the store and to our neighbors and there are even more left over to make deliciously crisp Refrigerator Pickles. The following recipe is one we've adapted over the last several years from various canning and vegetable cookbooks and they are really tasty.

Place cucumbers, garlic, dill, and pickling spices in a non-reactive, non-metal pot. Put salt, vinegar and water in another large non-reactive pot and bring to boil. Boil at least 2 minutes to make brine. Pour over cucumbers in original pot. Place a china or stoneware plate over cucumbers to weigh them down and add another weight (like a heavy jar or can). Cover with lid or plastic wrap.

Leave at room temperature at least 8 hours or overnight. Pack cucumbers into six squeaky clean half-pint jars. Pour brine over and seal. Refrigerate at least 2 days before opening to let flavors mingle.

Pickles keep up to six months and stay deliciously crisp. Discard any jar that has a funky smell when you open it. The pickles should just smell garlicky and taste lightly salty and herby.

A non-reactive pot would be one that is not aluminum, steel or other metal, but rather a glass pot or an enamel-covered pot. The vinegar would react with the metal to give an unpleasant metallic taste to your pickles otherwise.

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This blog is an original work of creative expression by Rachel Jagareski. All photos, text, and original recipes herein are copyrighted by the author/artist Rachel Jagareski (c) 2007-2015. All rights are reserved by the author. Please contact me for permission to republish or broadcast any material beyond your own personal use. Thank you.